Last winter, Brian and I fell in love with the Mad Cowboy Bowl at Native Food’s Cafe. We were incredibly sad when they came off the menu in late February. So, I started making them at home. They are simple and full of flavor.
Start by roasting a lot of vegetables. Their bowl included cauliflower, onion, broccoli, zucchini, summer squash, corn, sweet potato, carrots and a half of a white potato. I did all the veggies, except sweet potato and substituted fingerlings, because it was what I had on hand. Toss in a little olive oil, salt and pepper and roast at 375 for 30 to 40 minutes, stirring twice. They should be fork tender when you pull them out.
At this time, you will also be baking your tofu. I used one block of extra firm tofu(drained) cut into 6 pieces and seasoned with a southwest seasoning. Turn the pieces of tofu when you stir the vegetables. If you prefer to fry your tofu, you can do that instead.
After everything is done cooking, layer the vegetables in the bottom of the bowl, top with 1/4 cup corn, and 2 pieces of tofu. Drizzle 1 tablespoon ranch dressing and 1 tablespoon barbecue sauce over the bowl. I also topped mine with a little sriracha, because I like heat. Toss to combine to your liking.